[DCM02] Rye ESB

All Grain Recipe

Submitted By: dgagnon (Shared)
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Brewer: Daniel Gagnon
Batch Size: 3.57 galStyle: Strong Bitter (11C)
Boil Size: 5.50 galStyle Guide: BJCP 2015
Color: 11.3 SRMEquipment: 7.5 Gallon Electric
Bitterness: 91.4 IBUsBoil Time: 60 min
Est OG: 1.059 (14.6° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.017 SG (4.4° P)Fermentation: Ale, Two Stage - DG
ABV: 5.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.32 gal Montreal Water 1
1.00 g Chalk (Mash 60 min) Misc 2
5 lbs 0.60 oz ESB Pale Malt (Gambrinus) (4.0 SRM) Grain 3
2 lbs 3.73 oz Rye Malt (Weyermann) (3.0 SRM) Grain 4
1 lbs 3.44 oz Carapils (Briess) (1.5 SRM) Grain 5
7.76 oz Victory Malt (25.0 SRM) Grain 6
3.53 oz Oats, Flaked (1.0 SRM) Grain 7
1.76 oz Chocolate Rye (Weyermann) (245.0 SRM) Grain 8
1.23 oz Barley, Flaked (1.7 SRM) Grain 9
1.76 oz Cascade [7.0%] - First Wort Hops 10
0.49 oz Goldings, East Kent [4.8%] - Boil 60 min Hops 11
0.49 oz Styrian Goldings [5.0%] - Boil 60 min Hops 12
0.13 oz Simcoe [13.6%] - Boil 60 min Hops 13
0.50 Whirlfloc Tablet (Boil 15 min) Misc 14
0.25 oz Goldings, East Kent [4.8%] - Boil 15 min Hops 15
0.25 oz Styrian Goldings [5.0%] - Boil 15 min Hops 16
0.22 oz Styrian Goldings [5.0%] - Boil 5 min Hops 17
1.0 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 18

Notes

make some mistakes while getting used to the electric equipment. mash started at 158f refractometer: 1.053 13.9 brix densimetre: 1.058 bottled on 10/29/2017

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